How to beat protein with sugar into a thick foam for meringues and not only

How to beat egg whites into a thick foam with sugar. The secrets of cooking are not in secret parchments and encrypted ingredients. Most often it is knowledge of chemical and physical processes of interaction of substances and conditions of these processes. I often get comments that the squirrels are not whipped, what to do. I want to share the rules known to me in order to avoid spoiling products in your further kitchen experiments. If the rules are followed, and the proteins are not whipped, it's all about the eggs.

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How to beat the protein with sugar into a thick foam

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 4 g

Fats 0 % 0 g

Carbohydrates 94 % 66 g

280 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 1 h

Step 1:
The ratio of protein and sugar is 1 to 2. The best age of the egg is 3-5 days (in a good store just like that). It is best to use finely crystalline sugar. If the crystals are large, grind them in a coffee grinder.
Step 2:
At home, it is better to beat the proteins at room temperature. The optimal amount of proteins for whipping is 2-3. A blender for whipping proteins is not suitable.
Step 3:
The dishes and beaters of the mixer should be fat-free and dry. For insurance, you can wipe the dishes from the inside with a slice of lemon. Separate the proteins one by one, pouring into a whipping bowl, so as not to spoil the whole mass if the yolk gets in.
Step 4:
Add a pinch of salt to the proteins and whisk first without sugar at low speed.
Step 5:
When the foam appears, increase the speed to the maximum and when the foam becomes lush, rain sugar.
Step 6:
After that, whisk until the sugar dissolves, but no more than 5-6 minutes.
Step 7:
If you want the mass to be more glossy, add citric acid or juice, but this is optional.
Step 8:
You need to dry at a temperature no higher than 100 degrees from 40 minutes to two hours. Depends on the size of the product. It is ready when it is easily removed from the parchment.